The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes (7 page)

olive oil for the pan

½ small yellow onion, diced

½ medium red bell pepper, diced

6 cloves garlic, minced

1 15-ounce can cannellini beans (approximately 1¾ cups), drained and rinsed

1. The night before, rinse and drain the tofu. Cut it into 8 even strips widthwise. Place in a covered container in the freezer.
   
2. In the morning, remove the tofu from the freezer and set it out to thaw. Once thawed, squeeze out any extra liquid and crumble it into pieces.
   
3. Place all of the sauce ingredients in a medium pot and stir to combine. Set over medium heat. Cook for 30 minutes, stirring occasionally.
   
4. For the filling, heat a large pan over medium heat. Lightly coat the pan with oil. Add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, until the onion is softened and translucent.
   
5. Reduce the heat to low and add the tofu, beans, and sauce. Mash some of the beans using the back of a spoon. Stir well and cook until heated through, about 15 minutes. Serve on your favorite gluten-free buns.
   

Serves 6

Freezing then thawing the tofu gives it a chewier texture. While not a requirement, the tofu will freeze and thaw more quickly if placed in a single layer in the freezer. If the tofu isn’t thawing quickly enough, run it under hot water or defrost it in the microwave. It is important to squeeze out any extra liquid to prevent the sauce from being watered down.

½ cup julienned sun-dried tomatoes (not oil-packed)

½ cup hot water + approximately 2 cups water

½ medium yellow onion, diced

2 small zucchinis (⅔ pound), ends trimmed, cut into quarters lengthwise, then sliced into ⅛-inch pieces

½ teaspoon dried parsley

½ teaspoon dried sage

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

pinch crushed red pepper

salt

1 cup finely ground polenta (cornmeal)

6 ounces shredded mozzarella cheese (optional)

1. Place sun-dried tomatoes in a bowl, and pour the ½ cup hot water over the tomatoes. Let stand.
   
2. Heat a medium pan over medium heat. Add the onion and sauté about 3 minutes, until softened. Add the zucchinis and cook 4-5 minutes. Drain the sun-dried tomatoes, but reserve the water. Add the tomatoes to the pan, stir into the vegetables, and remove from the heat.
   
3. Add enough water to the reserved tomato water to make 2½ cups. Place in a medium pot. Set on high heat and bring to a simmer. In a small bowl, mix the herbs, red pepper, and a large pinch of salt into the polenta. Once the water is simmering, reduce the heat to medium. Slowly stream in the polenta, while stirring to prevent any lumps. Cook, stirring continuously, until the polenta is stiff enough to hold its shape. With finely ground polenta this should only take a few minutes; coarsely ground polenta will take longer. Stir the veggies into the polenta. Press into a 9-inch pie plate and refrigerate for 30 minutes.
   
4. Preheat the oven to 350°F. Remove the pie from the refrigerator and bake for 30 minutes. If using cheese, sprinkle over the pie and place under a broiler set on low for 5 minutes, until the cheese is melted.
   

Serves 4-8

½ 2-pound head cauliflower, leaves and stem removed, cut into 4 wedges

2 medium carrots (½ pound), ends trimmed, peeled

2 medium parsnips (½ pound), ends trimmed, peeled

1 medium Gala apple (½ pound), cored and quartered

extra virgin olive oil for drizzling and for the pan

1 small sweet potato (⅓ pound)

1¼ cups fresh cranberries

¼ cup water

1 tablespoon white sugar

1 teaspoon Dijon mustard

¼ pound Brussels sprouts, ends trimmed, diced

1 medium shallot, diced

salt

2 teaspoons prepared horseradish

1. Preheat the oven to 400°F. Grease a large baking sheet. Arrange the cauliflower, carrots, parsnips, and apple on the sheet, keeping each type of vegetable/fruit separate from the others. Lightly drizzle with oil, and toss to coat. Prick the sweet potato a few times with a knife. Place the sweet potato on the baking sheet, or directly on the oven rack if there is not enough room on the sheet.
   
2. Place the baking sheet in the oven and roast the vegetables/fruit for 45 minutes.
   
3. Meanwhile, combine the cranberries, water, sugar and mustard in a small pot. Set over medium heat. Cook until the cranberries expand and then deflate, about 6-8 minutes. Mash some of the cranberries while cooking.
   
4. Heat a medium pan over medium heat. Lightly coat the pan with oil. Add the Brussels sprouts and shallot. Cook until beginning to brown, about 5 minutes.
   
5. Line an 8×5-inch loaf pan with plastic wrap. Remove the vegetables from the oven and let cool for a few minutes.
   
6. Add the parsnips, apple, a pinch of salt, and a drizzle of oil to a food processor. Pulse until a paste forms. Add the parsnip mix and Brussels sprouts/shallot to the loaf pan. Stir together and press into an even layer.
   
7. Add the cauliflower, horseradish, a pinch of salt, and a drizzle of oil to the food processor. Pulse until a paste forms. Spoon into a bowl.
   
8. Add the carrots, sweet potato (excluding the skin), a pinch of salt, and a drizzle of oil to the food processor. Pulse until a paste forms. Spoon into the loaf pan, and spread evenly. Cover with the cranberry mixture.
   
9. Spoon the cauliflower over the cranberries and smooth into an even layer. Wrap the edges of the plastic wrap over the terrine. Place in refrigerator, and allow to cool completely.
   
10. To serve, unwrap the top of the plastic wrap. Hold a serving dish over the top of the loaf pan, serving side down. Invert the two, so that the terrine now sits on the serving dish. Remove the plastic wrap.
    

Serves 8

Sauce

olive oil for the baking sheet

3 poblano peppers

3 Anaheim peppers

¾ cup gluten-free vegetable broth

3 small tomatillos, cut into quarters

2-3 cloves garlic, peeled

½ teaspoon dried oregano

salt

Enchiladas

olive oil for the pan and casserole dish

½ medium white onion, minced

3-4 cloves garlic, minced

1 medium-large zucchini (¾ pound), ends trimmed, cut into ½-inch cubes

1 15-ounce can pinto beans (approximately 1¾ cups), drained and rinsed

12 5-inch gluten-free corn tortillas

3-4 ounces shredded queso fresco or Monterey jack

1. For the sauce, lightly grease a large baking sheet, and arrange the whole peppers on the sheet. Set an oven rack in the second highest position and set the broiler to low. Broil the peppers for 20-25 minutes, turning once or twice, until entirely blackened. Place the blackened peppers in a bowl, cover, and let steam for a few minutes. Remove the skins (they should slip off) and cut out the stems and seeds.
   
2. Put the roasted peppers, vegetable broth, tomatillos, garlic, and oregano in a blender and process until smooth. Season to taste with salt. Pour into a bowl.
   
3. While the peppers are roasting, prepare the enchilada filling. Heat a large pan over medium heat. Lightly coat the pan with oil. Add the onion and garlic and cook for 3 minutes, until the onion is softened. Add the zucchini and cook for another 3-4 minutes, until softened. Add the beans and cook for 2 minutes, until heated through. Mash one-third of the beans with the back of the spoon. Remove from the heat.
   
4. Preheat the oven to 350°F. Grease a 9×13-inch casserole dish. Heat a medium pan over medium-low heat. Lightly coat the pan with oil. Place one tortilla in the pan and heat until softened, about 10-15 seconds per side. Lay on a flat surface and spoon the pepper sauce over both sides of the tortilla. Spoon the zucchini filling into the tortilla about one-third of the way from one edge. Roll and place seam-side down in the casserole dish. Repeat with remaining tortillas and filling. The pan will need to be lightly coated with more oil every 2-3 tortillas.
   
5. Once all the enchiladas have been rolled, cover with extra sauce, then sprinkle with cheese. Bake for 20-25 minutes, until bubbly.
   

Serves 4-6

¼ cup water

4 medium green or red bell peppers (2 pounds), stems, seeds, and ribs removed from the top

olive oil for the pan

8 ounces tempeh, crumbled

salt and freshly ground black pepper

1 medium yellow onion, diced

3 cloves garlic, minced

2 cups chopped baby spinach, well-packed (3 ounces)

1 cup cooked quinoa

1 teaspoon dried parsley

½ teaspoon dried rosemary

½ teaspoon crushed red pepper

1 8-ounce can tomato sauce, divided

1. Preheat the oven to 400°F.
   
2. Add the water to an 8×8-inch casserole dish. Place the peppers in, top side down. Bake for 15 minutes. Drain water from the dish (if there is any) and let the peppers cool.
   
3. Meanwhile, heat a large pan over medium-high heat. Lightly coat the pan with oil. Add the tempeh, a couple of pinches of salt, and a few grinds of pepper. Cook for about 5 minutes, until browned.
   
4. Push the tempeh over to one side of the pan and add the onion. Cook for a few minutes, until starting to brown around the edges. Push the onion to the side and add the garlic. Cook until fragrant, about 30 seconds.
   
5. Remove the pan from heat and stir in the spinach, quinoa, parsley, rosemary, red pepper, and half of the tomato sauce.
   
6. Stuff the peppers with the filling and return to the casserole dish. Top with the remaining tomato sauce.
   
7. Bake for 30 minutes, until the peppers are starting to wrinkle on top.
   

Serves 4

½ cup low-sodium gluten-free vegetable broth

¼ cup gluten-free soy sauce or tamari

2 teaspoons rice vinegar

2 teaspoons brown sugar

2 teaspoons cornstarch

few dashes toasted sesame seed oil

peanut or vegetable oil for the pan

2 large Napa cabbage leaves, cut into ¾-inch pieces

1 cup snow peas

½ small red bell pepper, cut into ¾-inch pieces

½ small green bell pepper, cut into ¾-inch pieces

1 cup medium broccoli florets

1 small carrot (2 ounces), ends trimmed, thinly sliced on a bias

½ small white onion, cut into ½-inch pieces

4-5 cloves garlic, minced

1½ cups canned vegetables (water chestnuts, bamboo shoots, baby corn, straw mushrooms)
***

1. In a medium bowl, whisk together the vegetable broth, soy sauce or tamari, vinegar, sugar, cornstarch, and sesame seed oil.
   
2. Heat a large pan or wok over high heat. Lightly coat the pan with oil. Add the cabbage and snow peas. Cook, stirring occasionally, for 2-3 minutes, until lightly seared. Set aside in a medium bowl.
   
3. Add a little more oil. Add the bell peppers and cook, stirring occasionally, for 1½-2 minutes, until lightly seared. Set aside in the bowl.
   
4. Add a little more oil. Add the broccoli and carrots. Cook, stirring occasionally, for 2-3 minutes, until lightly seared. Set aside in the bowl.
   
5. Add a little more oil. Add the onion. Cook, stirring occasionally, for 1 minute, until lightly seared. Add the garlic. Cook until fragrant, about 30 seconds. Add the canned vegetables and all of the cooked vegetables back to the pan and stir to combine. Turn off the heat. Stir the sauce so that the cornstarch is mixed in, then add to the pan, and cook until thickened, about 30-60 seconds.
   

Serves 4

***
Toss together one 8-ounce can of water chestnuts, one 8-ounce can of bamboo shoots, one 15-ounce can of baby corn, and one 15-ounce can of straw mushrooms. Divide the mixture evenly into thirds. Each third will be about 1½ cups. The extra can be frozen to be used next time.

Like any stir-fry this goes well over rice, but millet works nicely too.

Crust

1⅓ cups water

⅔ cup millet

salt

2 tablespoons olive oil

Quiche

olive oil for the pan

1 medium yellow onion, diced

4 cloves garlic, diced

1½ blocks firm tofu, drained and rinsed

2 cups medium broccoli florets

½ medium red bell pepper, diced

½ cup nutritional yeast

½ teaspoon dried parsley

¼ teaspoon ground coriander

¼ teaspoon dried thyme

¼ teaspoon crushed red pepper

salt

1. For the crust, place the water, millet, and a pinch of salt in a small pot. Cover and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes, until the water is absorbed. Remove from the heat, move the lid to partially uncover the pot, and let sit for 5 minutes.
   
2. Preheat the oven to 375°F. Combine 2 cups of the cooked millet, olive oil, and a pinch of salt in a food processor. Process until a paste forms. Press into a 9-inch pie plate. Bake for 30 minutes.
   
3. For the quiche, heat a medium pan over medium heat. Lightly coat the pan with oil. Add the onion and garlic and cook 3-4 minutes, until pale yellow.
   
4. Pat the tofu dry and place in a large bowl. Mash into crumbles using a potato masher. Add the cooked onion and garlic mixture, broccoli, bell pepper, nutritional yeast, parsley, coriander, thyme, crushed red pepper, and a pinch of salt. Stir well.
   
5. Press the tofu mixture into the cooked crust. Return to the oven and bake for 30 minutes, until the top is lightly browned.
   

Serves 6-8

olive oil for the pot

½ medium yellow onion, diced

1 small carrot (2 ounces), ends trimmed, minced

1 small stalk celery, ends trimmed, minced

4 cloves garlic, minced

1 6-ounce can tomato paste

5 cups gluten-free vegetable broth

2 cups cooked cranberry beans

½ teaspoon dried parsley

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

4 ounces short variety dried gluten-free pasta (e.g., fusilli, penne)